Tomato & olive tart
This tomato and olive tart is coming in hot still in time for summer. This tart is the perfect appetizer, lunch or snack. It has the freshness and juiciness of ripe cherry tomatoes combined with the saltiness of my all time favorite summer food, olives. You'll loves this.
How to make this delicious olive & tomato tart.
Because both the puff pastry and olive tapenade are storebought all you have to do to make this tart is assemble and bake! Talk about and easy recipe… ;)
To make this tart you’ll need to roll out the puff pastry, top with you favorite olive tapenade. I used one from my local shop. Homemade would be great too! Should I make a recipe for olive tapenade too? Let me know on insta! And top with RIPE cherry tomatoes. I left mine whole on the branch for aesthetic purposes. Then drizzle with a little olive oil, salt and black pepper and bake for about 15-20 minutes and voila, you have a delicious summer recipe that everyone will like!
Ingredients
1 pack of storebought puff pastry (vegan kind)
1 bunch of cherry tomatoes (about 400g)
150 g of olive tapenade
Olive oil
salt & pepper
How to
Preheat the oven to 180°C.
Roll out the puff pastry.
Spread the olive tapenade evenly onto the pastry leaving the edges free to fold later.
Top with the cherry tomatoes.
Fold the edges of the pastry over the cherry tomatoes.
Drizzle the tart with olive oil, salt and pepper.
Bake in the oven for 15-20 minutes until golden and crispy.
Buon appetito!
